Part 1 Ensuring product safety, quality analysis part 2, part 3 Improving quality in the supply chain,... are the main contents of the in three parts "Ebook Safety and quality issues in fish processing". Each reference peers
Trang 2Safety and quality issues in fish processing
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Trang 4Safety and quality issues in
fish processing
Edited by
H Allan Bremner
Trang 5Published by Woodhead Publishing Limited
Abington Hall, Abington
Cambridge CB1 6AH
England
www.woodhead-publishing.com
Published in North America by CRC Press LLC
2000 Corporate Blvd, NW
Boca Raton FL 33431
USA
First published 2002, Woodhead Publishing Limited and CRC Press LLC
ß 2002, Woodhead Publishing Limited
The authors have asserted their moral rights
This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book
Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers
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British Library Cataloguing in Publication Data
A catalogue record for this book is available from the British Library
Library of Congress Cataloging-in-Publication Data
A catalog record for this book is available from the Library of Congress
Woodhead Publishing Limited ISBN 1 85573 552 0
CRC Press ISBN 0-8493-1540-9
CRC Press order number: WP1540
Cover design by The ColourStudio
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Trang 6List of contributors xiii
1 Introduction 1
H Allan Bremner, Allan Bremner and Associates, Mount Coolum Part 1 Ensuring safe products 3
2 HACCP in the fisheries industry 5
D R Ward, North Carolina State University, Raleigh 2.1 Introduction 5
2.2 HACCP principles 7
2.3 Hazards 10
2.4 Developing and implementing HACCP plans 11
2.5 Sanitation standard operating procedures (SSOPs) 13
2.6 The new millennium 15
2.7 Conclusion 16
2.8 References 16
3 HACCP in practice: the Thai fisheries industry 18
S Suwanrangsi, Thai Department of Fisheries, Bangkok 3.1 Introduction 18
3.2 The development of HACCP systems in Thailand 19
3.3 HACCP methodology 20
3.4 Common problems in HACCP implementation 22
3.5 Future trends 26
Contents
Trang 73.6 Sources of further information and advice 27
Appendix: Documented HACCP-based Quality Program 29
4 HACCP in the fish canning industry 31
L Ababouch, FAO, Rome 4.1 Introduction 31
4.2 The canning process, safety and spoilage 32
4.3 The regulatory context 34
4.4 Hazards in fish canning 35
4.5 Spoilage of canned fish 39
4.6 The application of GMP in the fish canning industry 43
4.7 The application of HACCP in the fish canning industry 43
4.8 Future trends 51
4.9 Sources of further information and advice 51
4.10 References and further reading 51
5 Improving the control of pathogens in fish products 54
L Nilsson and L Gram, Danish Institute for Fisheries Research, Lyngby 5.1 Introduction 54
5.2 Microbial health hazards in fish products 55
5.3 Traditional preservation strategies 58
5.4 New preservation strategies 60
5.5 Biological preservation 62
5.6 Use of lactic acid bacteria for food fermentation 72
5.7 Non-thermal food processing techniques 72
5.8 Conclusion and future trends 73
5.9 References 74
6 Identifying allergens in fish 85
S Yamada and E Zychlinsky, Hitachi Chemical Diagnostics Inc., Mountain View; and H Nolte, University of Copenhagen 6.1 Introduction: the pattern of fish allergy 85
6.2 Materials and methodology for identifying allergens: the case of tuna 87
6.3 Analyzing results 89
6.4 Future trends 92
6.5 Sources of further information and advice 92
6.6 References 93
7 Identifying heavy metals in fish 95
J Oehlenschla¨ger, Institute for Fishery Technology and Quality, Hamburg 7.1 Introduction 95
7.2 Mercury 97
vi Contents
Trang 87.3 Lead 100
7.4 Cadmium 102
7.5 Copper 104
7.6 Zinc 105
7.7 Tin 105
7.8 Aluminium 106
7.9 Future trends 107
7.10 Sources of further information and advice 107
7.11 References 108
8 Fishborne zoonotic parasites: epidemiology, detection and elimination 114
K D Murrell, Danish Centre for Experimental Parasitology, Frederiksberg 8.1 Introduction 114
8.2 Parasites of marine fish 115
8.3 Parasites of freshwater fish: nematodes 118
8.4 Parasites of freshwater fish: cestodes 119
8.5 Parasites of freshwater fish: trematodes 123
8.6 Prevention and decontamination: marine fish 128
8.7 Prevention and decontamination: freshwater fish 132
8.8 Future trends 137
8.9 References 138
9 Rapid detection of seafood toxins 142
G Palleschi, D Moscone, L Micheli and D Botta, University of Rome 9.1 Introduction 142
9.2 Immunosensors 143
9.3 Domoic acid detection 144
9.4 Okadaic acid detection 147
9.5 Saxitoxin detection 151
9.6 Prototype evaluation 156
9.7 Conclusion and future trends 156
9.8 References 157
9.9 Acknowledgement 160
Part II Analysing quality 161
10 Understanding the concepts of quality and freshness in fish 163
H Allan Bremner, Allan Bremner and Associates, Mount Coolum 10.1 Introduction 163
10.2 Quality and freshness as concepts 164
10.3 Other approaches to concepts of quality 167
10.4 Quality as a driving force 169
Contents vii
Trang 910.5 Freshness 170
10.6 Safety 170
10.7 Future trends 171
10.8 References 171
11 The meaning of shelf-life 173
A Barbosa, University of Porto; H Allan Bremner, Allan Bremner and Associates, Mount Coolum; and P Vaz-Pires, University of Porto 11.1 Introduction: the concept of shelf-life 173
11.2 The beginning of shelf-life 174
11.3 The end of shelf-life 176
11.4 Are there several shelf-lives? 178
11.5 Do we need the expression shelf-life? 184
11.6 Future trends 184
11.7 Sources of further information and advice 186
11.8 References 187
12 Modelling and predicting the shelf-life of seafood 191
P Dalgaard, Danish Institute for Fisheries Research, Lyngby 12.1 Introduction 191
12.2 Modelling of shelf-life and quality attributes determined in product storage trials 192
12.3 Modelling of microbial kinetics 199
12.4 Validation of shelf-life models 208
12.5 Application software 211
12.6 Future trends 212
12.7 References 213
13 The role of enzymes in determining seafood color, flavor and texture 220
N Haard, University of California, Davis 13.1 Introduction: the importance of enzymes in postmortem fish 220
13.2 Enzymes in fish myosystems 221
13.3 Postmortem physiology 223
13.4 Biochemical changes in post-rigor muscle 226
13.5 Enzymes and seafood color and appearance 230
13.6 Enzymes and seafood flavor 233
13.7 Enzymes and seafood texture 235
13.8 The use of enzymes in seafood processing and quality control 238
13.9 Enzymes as seafood processing aids 238
13.10 References 243 viii Contents
Trang 1014 Understanding lipid oxidation in fish 254
I P Ashton, Unilever R&D, Sharnbrook 14.1 Introduction 254
14.2 The role of lipolysis in rancidity development 256
14.3 Lipid oxidation reactions 261
14.4 Methods to control lipid oxidation and off-flavour development in fish 267
14.5 The direct application of antioxidant(s) to fish 267
14.6 Modification of the diet of farmed fish 272
14.7 Modified atmosphere and vacuum packaging 273
14.8 The effects of freezing 274
14.9 Conclusion and future trends 275
14.10 Sources of further information 276
14.11 References 277
14.12 Acknowledgements 285
Part III Improving quality within the supply chain 287
15 Quality chain management in fish processing 289
M Frederiksen, Danish Institute of Fisheries Research, Lyngby 15.1 Introduction: the fish supply chain 289
15.2 Definitions 291
15.3 Organising quality chains 293
15.4 An open price settling system 295
15.5 Quality assurance systems 296
15.6 Maintaining the cold chain 296
15.7 Product traceability 297
15.8 Inspection 298
15.9 Organising a chain management system 299
15.10 A common chain management philosophy 299
15.11 Communication and cooperation 301
15.12 Developing quality chains 302
15.13 Future trends 305
15.14 References 306
16 New non-thermal techniques for processing seafood 308
M Gudmundsson and H Hafsteinsson, Technological Institute of Iceland, Reykjavik 16.1 Introduction 308
16.2 The potential application of high pressure 308
16.3 Effect on microbial growth 309
16.4 Effect on seafood quality 310
16.5 Other uses of high pressure and future trends 317
16.6 The potential application of high-intensity pulsed electric fields (PEF) 318
Contents ix
Trang 1116.7 Effect on microbial growth 319
16.8 Effect on seafood quality 320
16.9 Future trends in PEF 321
16.10 References 323
16.11 Acknowledgement 329
17 Lactic acid bacteria in fish preservation 330
G M Hall, Loughborough University 17.1 Introduction 330
17.2 The lactic acid bacteria (LAB) 330
17.3 Inhibitory effects 332
17.4 Probiotic effect 334
17.5 LAB fermentation of foods 335
17.6 LAB fermentation of fish 337
17.7 LAB in ensilation 343
17.8 LAB fermentation of food fish 345
17.9 Future trends 346
17.10 Sources of further information and advice 346
17.11 References 347
18 Fish drying 350
P E Doe, University of Tasmania, Hobart 18.1 Introduction 350
18.2 The drying process 351
18.3 Spoilage of smoked, cured and dried fish 351
18.4 Water activity and its significance 352
18.5 Drying methods 354
18.6 Dried and cured fish products 354
18.7 Recent developments 355
18.8 Quality assurance and control 356
18.9 References 358
19 Quality management of stored fish 360
E Martinsdo´ttir, Icelandic Fisheries Laboratories, Reykjavik 19.1 Introduction: quality indices for fish 360
19.2 Guidelines for sensory evaluation of fish 361
19.3 Sensory evaluation of fish 363
19.4 Developing a quality index 367
19.5 Using quality indices in storage management and production planning 369
19.6 Keeping fish under different storage conditions 370
19.7 Future trends 371
19.8 References 374
19.9 Acknowledgements 378
x Contents
Trang 1220 Maintaining the quality of frozen fish 379
N Hedges, Unilever R&D, Sharnbrook 20.1 Introduction 379
20.2 Frozen supply chains 380
20.3 Freezing of fish tissue 381
20.4 Texture and flavour changes on frozen storage 383
20.5 Texture changes on frozen storage 384
20.6 Flavour changes on frozen storage 389
20.7 Pre-freezing factors influencing storage stability 392
20.8 The effect of freezing rate 397
20.9 Summary 398
20.10 Future trends 399
20.11 Further reading 400
20.12 References 400
21 Measuring the shelf-life of frozen fish 407
H Rehbein, Institute of Fishery Technology and Fish Quality, Hamburg 21.1 Introduction 407
21.2 Deterioration in frozen fish 407
21.3 Indicators of deterioration in frozen fish 411
21.4 Biochemical indicators 412
21.5 Physical indicators 415
21.6 Sensory assessment 417
21.7 Conclusions 419
21.8 References 419
22 Enhancing returns from greater utilization 425
A Gildberg, Norwegian Institute of Fisheries and Aquaculture Research, Tromsø 22.1 Introduction: the range of byproducts 425
22.2 Physical products 427
22.3 Products from enzymatic modifications 430
22.4 Functional and pharmaceutical byproducts 435
22.5 Useful enzymes 438
22.6 Future trends 440
22.7 Sources of further information and advice 441
22.8 References 442
23 Species identification in processed seafoods 450
C G Sotelo and R I Pe´rez-Martı´n, Instituto de Investigaciones Marinas, Vigo 23.1 Introduction: the importance of species identification 450
23.2 The problem of species identification in seafood products 451
23.3 The use of biomolecules as species markers 452
Contents xi